Calling all French Sausages

Recipes for all sausages

Calling all French Sausages

Postby quietwatersfarm » Mon Feb 24, 2014 5:09 pm

Hi All,

I have a big do coming up where I need to pair up sausages with French wines.

So many french recipes, whilst lovely in themselves, tend to be tres simple (salt, pepper) and I am going to need a good dozen more than I already have that you can actually tell apart as well as pairing well with the Vin.

Any recipes out there to share?

Many thanks

John
User avatar
quietwatersfarm
Registered Member
 
Posts: 902
Joined: Sat May 09, 2009 6:45 pm
Location: North Devon, England

Re: Calling all French Sausages

Postby onewheeler » Mon Feb 24, 2014 8:20 pm

Here's one for a start: Diots de Savoie. Recipes I've seen are all a bit vague and there are different versions: the main feature is that they're around 15 cm long and a bit thicker than a normal sausage: 40 mm or so? The pork is coarsely ground.

A recipe I downloaded from a site which no longer exists goes:

Salt: 2%
Saltpeter: 0.03% (optional)
Sugar: 0.2%
Pepper, white: 0.2%
Nutmeg: 0.1%
Garlic, crushed: 0.2%
Pork: shoulder (recipes suggest also using pointe de jambon -I think this is the chump end of the loin), and backfat.

My preference is for a lightly cured version. My recipes suggests bacon as optional which would also give a cured taste.

There are lots of variants, most of which I've tried from shops:

    Plain
    Smoked
    With cabbage (rather surprisingly good - finely chopped Savoy would be traditional)
    With spinach and leek (also known as pormoniers)

I have eaten them lots of times in France, only had one go at making them and have minimal notes - I recall using cure #1 and cold smoking them. Main feature is at least a bacony flavour, garlic prominent, a hint of nutmeg, coarse cut and thick. Traditionally cooked in a mustard or wine sauce after browning the outside - they're a bit on the thick side for frying. Lots of cooking recipes available online.

Martin/
User avatar
onewheeler
Registered Member
 
Posts: 456
Joined: Sun Nov 16, 2008 1:40 pm
Location: Nympsfield, Gloucestershire most of the time

Re: Calling all French Sausages

Postby wheels » Mon Feb 24, 2014 9:56 pm

Some thoughts 'off the top of my head':

Maybe your own take on a Saucisse de Morteau?

viewtopic.php?f=1&t=4935

In this vein, there's also Montbeliard Sausage

Andouillettes

viewtopic.php?f=1&t=11515

Len Poli lists a Bretonne Sausage, although I can't find it referenced elsewhere

http://lpoli.50webs.com/index_files/Fre ... etonne.pdf

Tom (Vagreys) posted these medieval ones:

viewtopic.php?f=56&t=8100

Or a good old Saucisse de Strasbourg or Boudin.

HTH

Phil

Added: I've just come across these:

Saucissons d'Arles; a famous pork and donkey meat sausage from the town of Arles.

Phil
User avatar
wheels
Global Moderator
 
Posts: 12890
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Re: Calling all French Sausages

Postby quietwatersfarm » Tue Feb 25, 2014 9:32 am

thanks for all of these
User avatar
quietwatersfarm
Registered Member
 
Posts: 902
Joined: Sat May 09, 2009 6:45 pm
Location: North Devon, England

Re: Calling all French Sausages

Postby NCPaul » Tue Feb 25, 2014 12:23 pm

Boudin noir would be an option. Could you expand the category to include pate? I made one that included walnuts but can't find it or even remember the name, I'll look for it.
Fashionably late will be stylishly hungry.
NCPaul
Site Admin
 
Posts: 2918
Joined: Thu Oct 01, 2009 12:58 am
Location: North Carolina

Re: Calling all French Sausages

Postby yotmon » Wed May 07, 2014 7:30 pm

onewheeler wrote:
A recipe I downloaded from a site which no longer exists goes:

Salt: 2%
Saltpeter: 0.03% (optional)
Sugar: 0.2%
Pepper, white: 0.2%
Nutmeg: 0.1%
Garlic, crushed: 0.2%
Pork: shoulder (recipes suggest also using pointe de jambon -I think this is the chump end of the loin), and backfat.

My preference is for a lightly cured version. My recipes suggests bacon as optional which would also give a cured taste.


Martin/

This gave me an idea - I bought a kilo pack of bacon 'mis-shapes' from Lidl @ £1.62 a packet. removed any rind and minced the lean part finely but left the fat in cubes. Worked out the percentages for the white pepper, nutmeg and garlic and mixed all together. filled into hog casings and left overnight in the fridge. Next day gave them a cold smoke, but as I only had a small amount of smoke dust left, I improvised by cutting some woody Rosemary branches with a craft knife into small shavings as well as a small branch of Hazel. Left them in the smoker for a few hours to take on the flavour. Next day I poached them gently in plain water (so as not to be salty) and allowed to cool.
Later on I warmed them up in a frying pan cooked gently in butter and served them with a dish of green lentils cooked with onion carrot celery and garlic, bay leaf, parsley and sage. White wine and ham stock with a small amount of tomato sauce. These made a really tasty dish that I would recommend. I've never tasted the 'real thing' so can't compare them but I can't knock these for simplicity and value for money.

Yotmon.
"Success is going from failure to failure without a loss of enthusiasm." - Sir Winston Churchill
User avatar
yotmon
Registered Member
 
Posts: 637
Joined: Sat Mar 10, 2012 2:07 pm
Location: North west England

Re: Calling all French Sausages

Postby onewheeler » Thu May 08, 2014 9:34 am

:drool:
User avatar
onewheeler
Registered Member
 
Posts: 456
Joined: Sun Nov 16, 2008 1:40 pm
Location: Nympsfield, Gloucestershire most of the time

Re: Calling all French Sausages

Postby NCPaul » Thu May 08, 2014 10:59 am

:drool:
Fashionably late will be stylishly hungry.
NCPaul
Site Admin
 
Posts: 2918
Joined: Thu Oct 01, 2009 12:58 am
Location: North Carolina

Re: Calling all French Sausages

Postby wheels » Thu May 08, 2014 11:39 am

Great idea. :D :drool:
User avatar
wheels
Global Moderator
 
Posts: 12890
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK


Return to Sausage Recipes

Who is online

Users browsing this forum: No registered users and 17 guests